January 2010
1 post
Diary of a parma venison
We have begun an experiment to cure, smoke and air-dry a leg of venison and wanted to share the various stages and progress to date to help us perfect our technique. The locally sourced meat - literally from land neighbouring Hot Smoked’s HQ in Devon - is as naturally reared as you can get and venison is one of the leanest meats available.
First the leg was packed in 5kg of cooking salt...
October 2009
1 post
2 tags
First cold smoking attempt with ProQ Cold Smoke...
This weekend - with a posse of guests to feed - we tried out cold smoking with the new ProQ Cold Smoke Generator in our ProQ Excel food smoker. We were pleasantly surprised how much smoke this nifty little device created and it’s dead easy and really quick to set up and light. We smoked a lump of inexpensive medium flavour cheddar and a whole brie for about 6 hours and added these to our...